
Professional-Style Buttercream

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To make professional-style buttercream, based on egg yolks, whisk hot sugar syrup, cooked to the softball stage, into the beaten egg yolks. Continue beating this mixture-called a "bombe" mixture-until cool and then beat in the cold butter. A stand mixer works best for egg yolk-based butter-cream because the egg yolks require a lot of beating to get them to quadruple in volume and to stabilize them before adding the syrup. A handheld mixer will also work, but youll need to at least double the beating time. Here the eggs are warmed slightly so when the soft-ball stage sugar syrup is added, the yolks dont cool it and cause it to harden into little pellets.
ingredients
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serves: 6
2 cups sugar
2/3 cup water (plus more as needed)
8 egg yolks (slightly warmed)
1 1/2 cups (1 1/4 pounds) cold butter (cut into cubes)
flavoring
Nutrition Facts
Professional-Style Buttercream
Servings Per Recipe: 6
Amount per Serving
Calories: 1350
- Total Fat: 121.1 g
- Saturated Fat: 75 g
- Trans Fat: 4.7 g
- Cholesterol: 551 mg
- Sodium: 1025.3 mg
- Total Carbs: 68.1 g
- Dietary Fiber: 0 g
- Sugars: 67.3 g
- Protein: 4.8 g
preparation

To heat the egg yolks slightly, put the eggs in a bowl of hot water for 5 to 10 minutes before you crack and separate them.
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